I love bananas! As Gwen Stefani sings in her song, Hollaback Girl, it’s B-A-N-A-N-A-S which I’m currently listening to now. What a coincidence. I grew up eating and loving bananas from the mini baby ones to baking them in cakes. Let me tell you a time when I fell in love with banana cake. My aunt is a wonderful baker and she used to live in Long Island, New York. So my family would visit her when me and my siblings were young children. Every time we visited she always baked banana cake.
One day, she wanted me and my siblings to help her bake the cake . We crushed walnuts, mashed the ripe bananas, and watched her mix the batter so efficiently! When the cake was done, it was copper/golden brown on the outside and golden with brown specks inside. As a picky eater, I doubted that it would taste good because my kid thoughts were like “Bananas in a cake…No way!”
However, once I took that bite and ate more, it was bliss! Today it’s still one of the best banana cakes I’ve had. I always have more than two slices of her cake. It’s moist, well-flavored, fluffy, and light! I’m getting hungry just thinking about it. I love banana cakes because it instantly makes the cake moist and you can add nuts, chocolate chips, fruits, and other delicious toppings.
I do have my aunt’s banana cake recipe, tucked away in my kitchen drawer. Since I’m still practicing gluten-free baking, I’m proud that I successfully made a gluten-free banana cake! I baked a delicious banana chocolate chip cake with an orange zest glaze. I really enjoyed making this and was happy it was a successful first baking attempt. Also, I haven’t been so lucky with gluten-free baking lately.
The glaze makes this cake so much sweeter and the orange zest is a nice boost of citrus flavoring. The cake is moist, not crumby, and sweet. You can replace the sorghum flour with oat flour and potato starch with corn starch or tapioca starch. If you’re vegan/vegetarian, you can substitute eggs with ground flax meal, chia seeds, or egg replacer product. You can use any type of milk for the glaze. It’s one of the most simplest gluten free cakes out there and wish I could share the one I baked with you!
Happy Baking and enjoy!
- 1 stick unsalted butter
- 1/2 cup brown sugar
- 1 cup or 2 ripe bananas, mashed
- 1 egg
- 1 tsp vanilla extract
- 1 cup sorghum flour
- 1/2 cup potato starch
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp xanthum gum
- 1 tsp of cinnamon
- 1/2 cup chocolate chips
- 1 cup powdered sugar
- 1 1/2 TBsp milk
- 1 tsp vanilla extract
- 1 tsp orange zest
1. Preheat oven to 350 degrees Fahrenheit and prepare an 8″ round or square cake pan with oil.
2. In mixing bowl combine room temperature butter and brown sugar. Mix for 3-5 minutes until smooth.
3. Add in egg, mashed bananas, vanilla extract and mix until well-combined.
4. Sift all dry ingredients- sorghum flour, potato starch, baking powder, baking soda, salt, cinnamon and xanthum gum into mixing bowl. Mix well until all ingredients are blended.
5. Add in chocolate chips and fold into mixture; don’t use the mixer to mix.
6. Pour mixture into cake pan. Bake for 34-36 minutes until golden brown.
7. To make the glaze, combine and mix the powdered sugar, milk and vanilla in a small bowl with a whisk or spoon.
Grate an orange peel for the zest and add it into glaze mixture.
8. Let cake cool and drizzle the glaze onto the cake. Eat and enjoy!